Chocolate Chip Cookie Dough (Printer-friendly)
Sweet, creamy spread with chocolate chips and oats for a healthy dessert alternative.
# What You’ll Need:
→ Base
01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1/4 cup natural almond butter or peanut butter
03 - 1/4 cup pure maple syrup
04 - 2 tbsp milk of choice (dairy or plant-based)
05 - 2 tsp vanilla extract
06 - 1/4 tsp fine sea salt
→ Flavor & Texture
07 - 1/3 cup rolled oats (certified gluten-free if needed)
08 - 1/3 cup mini chocolate chips (dairy-free or regular)
# How-To Guide:
01 - Combine chickpeas, almond butter, maple syrup, milk, vanilla extract, and sea salt in a food processor. Blend until completely smooth, stopping to scrape down sides as needed.
02 - Add rolled oats to the processor and pulse a few times until just combined. This creates a slight cookie dough texture.
03 - Transfer mixture to a mixing bowl. Gently fold in chocolate chips by hand until evenly distributed.
04 - Serve immediately with apple slices, pretzels, or graham crackers. Refrigerate in an airtight container for up to 5 days.
# Expert Advice:
01 -
- Satisfies intense cookie dough cravings without turning on the oven or touching raw eggs
- Protein-packed dessert that actually keeps you full, unlike typical sweet dips that leave you hungry an hour later
02 -
- Don't rush the initial blending process, any graininess will make the hummus taste like beans instead of cookie dough
- The dip firms up slightly in the refrigerator, so keep that in mind if you prefer a looser consistency
03 -
- Toast your rolled oats in a dry pan for two minutes before adding them to bring out a nuttier flavor that mimics baked cookies
- Sprinkle a few extra chocolate chips on top just before serving, it makes the dip look more appealing and promises chocolate in every bite